How do we make classic mashed potatoes both exciting and healthy? Let’s replace butter with any healthy oil, including almond, walnut, grapeseed, safflower, or sunflower. Use light cream in place of the regular cream. Those two steps reduce the fat and calories in these mashed potatoes a great deal, and add nutrients!
Wrapping the mashed potatoes with spinach not only gives the dish a creative look, but it adds nutrients as well. Spinach is high in antioxidants, iron, and calcium.
Yields: 4 servings | Serving Size: 1/4 of the recipe | Calories: 122 | Total Fat: 7 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 11 mg | Sodium: 213 mg | Carbohydrates: 13 g | Dietary Fiber: 2 g | Sugars: 1 g | Protein: 3 g | SmartPoints (Freestyle): 4
- 5 ounces spinach, choose large leaves
- 9 ounces potatoes, peeled and cubed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup milk or buttermilk
- 1 tablespoon almond oil (can be replaced with walnut oil, safflower oil, grapeseed oil, sunflower oil)
- Over high heat, in a pot of boiling salted water, blanch the spinach for about 30 seconds.
- In a waiting bowl with ice and water, put the spinach inside to stop the cooking.
- Spread out the spinach on a plate and pat dry the spinach carefully. Set aside.
- In the same pot where you cooked the spinach, cook the potatoes for about 20 minutes or until they are tender.
- Mash the potatoes in a bowl then mix in the oil, milk or buttermilk, salt and pepper. Divide the potatoes over the leaves and fold the spinach leaves to cover.
Here are more potato recipes to enjoy:
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